Does anyone freeze milk to use for cheese making in the winter? Right now, it seems like we don't have time to make cheese and I wondered if I pasturize and then freeze it, if it would work.
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thanks!! I have frozen some chevre hoping it will be ok when I want to eat it.
Just made a cheesecake with goat cheese and I beat it too vigorously I am afraid. It got little cheese balls on the top - as if I were making butter. :( I am going for broke though - at this point it is nice and golden and in the fridge.
The cheese was very creamy to begin with, so I think I just over beat it.
Chevre itself freezes very well, so you might consider making batches of cheese with your milk now and freezing it for the winter instead of freezing the milk to make cheese later (which I understand does not make very good cheese). Also takes up a lot less space!
I intend to try cheddar from goats milk. My Nigerian (only 1 in milk) is only giving me qt. a day - so I will have to save up and use cows milk to make up for the 2 gallons of milk for cheddar. I just put together a cheese press from 2 boards, 2 carriage bolts and a couple of nuts. Now, all I need are the weights. ^^ I am really envious you have already made cheddar. How are you aging it?
Melissa Johnson said:
from my experience - your only option is to "work" it off. lol - cause we know the goats aren't going anywhere. lol
you have company - since August I have eaten all the chev I have made - then I developed a liking to ice cream. lol - I just got my cheese mold today, made a cheese press - next endeavor is to try cheddar. ^^ And, you can make ricotta from the whey that is left after making chevre - just found out about that.
Margaret Langley said:
I will have to try both of the recipes.
No goat taste with the Nigerian milk - to me it compares to half and half.
Misfits Farm said:
As I grab the extra on my waist line - I have a wonderful chocolate ice cream recipe! It is in the Cuisinair recipe book. Doesnt make much mine is only 1.5 qt. freezer. 3/4 c. Hersheys cocoa, 1/2 c. sugar, 1/3 c. brown sugar, 1/2 tablespoon vanilla and 3 cups of milk - I use all goats milk, but for my daughter use heavy whipping cream - (she doesnt do goat milk - even though I tell her I bet my milk is alot cleaner than what she insist on from the store) - anyway, too bad for all the sugar - but it is wonderful. The only cheese I have made is soft chevre, which I love! But I want to try cheddar - I just wonder if I can freeze the milk until I have enough. Everything I see says you need 2 gallons of milk.
Glenna Rose said:
I was so bad - I finished the custard as pudding so it never got to ice cream; good thing it was only a quart - over three days, that wasn't so bad. I have a half-gallon of purchased goat milk so I will make it again in a day or two so at least part of that will make it to ice cream. It was absolutely delicious; by doubling the chocolate, it would be sinful. <g>
The sauce I bought is "Quady Winery Elysium Chocolate Sauce." Ingredients appear to be sugar, corn syrup, Quady Winery Elysium, Dutch chocolate (cocoa liquor, sugar, ???, soy lecithin as an emulsifier, & vanilla), and Cream(?). It's tiny script print and *very* difficult to read. Good thing I didn't read the ingredients and bought it by taste sample.<g> It appears to be from California, says made exclusively for Quady Winery, P.O. Box 728, Madera, CA 98639. (559)673-8068 http://quadywinery.com It is really, really good!
That does sound good. I'm going to have to try that. I've never heard of a chocolate sauce with a wine base. I'll have to check out the local wineries for that.
That sounds delicious! What time did you want me there?
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